Smoky Carrot Hummus
This smoky carrot hummus blends earthy carrots with creamy chickpeas, bold smoked paprika, cumin, lemon juice and rich olive oil. Every bite is a deep, wood-fired flavor profile. Best part is it comes together is just 10 minutes using Libby's Sliced Carrots.
SERVINGS
8
PREP TIME
5 Min
COOK TIME
0 Min
Ingredients
1 can (14.5 oz.) Libby's Sliced Carrots, drained (reserve 3-5 small slices for garnish)
1 can (15 oz.) garbanzo beans, drained
2 tablespoons lemon juice
2 cloves garlic, peeled
1 tablespoon smoked paprika
1/2 teaspoon cumin
1/8 teaspoon black pepper
1/4 cup olive oil
1 can (14.5 oz.) Libby's Sliced Carrots, drained (reserve 3-5 small slices for garnish)
1 can (15 oz.) garbanzo beans, drained
2 tablespoons lemon juice
2 cloves garlic, peeled
1 tablespoon smoked paprika
1/2 teaspoon cumin
1/8 teaspoon black pepper
1/4 cup olive oil
Instructions
- In food processor, add carrots, garbanzo beans, lemon juice, garlic, paprika, cumin and pepper. Start to blend. While processor is running, slowly pour in olive oil. Process until smooth.
TIP: Add 1 to 2 ice cubes at the end to make a really velvety-smooth constancy. - Serve with pita slices, crackers, pretzels, and/or sliced fresh vegetables.
- In food processor, add carrots, garbanzo beans, lemon juice, garlic, paprika, cumin and pepper. Start to blend. While processor is running, slowly pour in olive oil. Process until smooth.
TIP: Add 1 to 2 ice cubes at the end to make a really velvety-smooth constancy. - Serve with pita slices, crackers, pretzels, and/or sliced fresh vegetables.
